How to Make Perfectly Crispy Falafel - Homemade Falafel Recipe
We’re Adam and Joanne from inspiredtaste.netand welcome to our kitchen.
We are making perfectly crispy, deliciousfalafel.
After lots of kitchen testing, this is ourfavorite way to make falafel.
For the best falafel, start with dried chickpeas.
Simply cover them with water and rehydrate.
We like to do this overnight.
We find soaked dried chickpeas far superiorto canned chickpeas when making falafel.
For tips about substituting canned chickpeas,check the article on Inspired Taste.
Here are the chickpeas after soaking them— they’ve tripled in size.
After soaking, pat dry or use a salad spinnerto make sure that the beans are nice and dry.
Now to make the falafel mix.
To the bowl of a food processor, add the chickpeas,some scallions — I just remove the ends
and roughly chop them, garlic cloves, lotsof fresh herbs — here I’m using mint,
cilantro, and parsley.
I love all three, but you can choose to addjust one or two of them if that is all you
have.
You can see that we add a lot — this addsso much flavor and color to the falafel.
Remember, all the ingredient amounts and thefull recipe is found on Inspired Taste.
Next, we need some spice — we add salt,ground cumin, ground coriander, ground cardamom,
cayenne pepper for some heat, and black pepper.
Then as an optional ingredient, we add bakingpowder, which just helps the falafel be a
little bit more tender, airy, and light.
Close the lid and pulse the mixture untilvery finely minced, but not pureed.
You’ll probably need to scrape the sidesof the bowl a few times.
You don’t need much time in the food processor.
It’s the soaked dried chickpeas that makethis falafel so good — I love how we are
able to keep some texture and can see littlebits of chickpeas, herbs, and even the scallions.
See the texture — it’s a very fine chop,but not smooth or pureed.
You should be able to make a ball with yourhands without it falling apart.
Okay, set the falafel mix aside for 15 minutesin the fridge — this time just helps the
mixture stick together a bit better.
After 15 minutes, scoop out about 1 1/2 tablespoonsof the mixture and make balls.
The mixture won’t feel like dough, but itwill hold together.
For even more tips on making falafel, checkthe article on Inspired Taste.
It’s almost time to cook the falafel.
For the best, crispiest on the outside, tenderon the inside falafel, we fry the balls.
For tips on baking or pan frying falafel checkthe article on Inspired Taste.
I keep the oil between 350 and 375 degreesFahrenheit.
Then carefully lower the falafel balls intothe oil.
When the bottom side is nicely browned, wecarefully flip the falafel and cook the second
side.
The whole process takes us 3 1/2 to 4 minutes.
When they are cooked, transfer the falafelto a plate lined with paper towel.
By the way, this is about half of the recipe— depending on how large your pan is, you
will likely need to fry the falafel in batches.
Sprinkle them with a little salt and thenserve immediately.
Falafel is best eaten straight away!
And that’s it, perfectly crisp and tenderfalafel that’s unbelievably flavorful thanks
to garlic and lots of fresh herbs.
Just look at that color and texture.
You are going to love it!
Enjoy!
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For the full Crispy Falafel Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste: https://www.inspiredtaste.net/42640/falafel-recipe/ How to make delicious and crispy falafel at home rivaling your favorite restaurants. After lots of kitchen tests, this falafel recipe has become our favorite way to make falafel. The recipe is straightforward, 100% plant-based (vegan), and the falafel tastes incredible. In addition to the active prep and cook time, you will need to soak dried chickpeas overnight. This can be done a couple days in advance, simply drain and pat dry the soaked beans, and then store, covered in the fridge until ready to make the falafel mix. Falafel is best when fried, but you can successfully bake the falafel mix for slightly healthier, baked falafel. To bake falafel, heat the oven to 375 degrees Fahrenheit and add a couple tablespoons of high heat cooking oil to a baking sheet. Form the falafel mix into 1/2-inch patties (instead of balls) so that they sit flat on the baking sheet. Bake the falafel patties, flipping once, until golden brown on both sides, 20 to 25 minutes. (Be sure to check out the full recipe page for lots more tips) If you like this recipe you will love these: Creamy Tzatziki Sauce: https://www.inspiredtaste.net/42320/tzatziki-sauce/ Easy Hummus Recipe: https://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/ Roasted Red Pepper Hummus: https://www.inspiredtaste.net/22016/roasted-red-pepper-hummus-recipe/ Baba Ganoush:https://www.inspiredtaste.net/24825/baba-ganoush-recipe-roasted-eggplant-dip/ Homemade Tahini: https://www.inspiredtaste.net/26901/easy-tahini-recipe/ Dreamy Tahini Sauce: https://www.inspiredtaste.net/27791/tahini-sauce-recipe/ Falafel recipe inspired by Yotam Ottolenghi, Sami Tamimiwith, Sharon Salloum, and J. Kenji López-Alt of Serious Eats. Thanks for watching! If you enjoyed this video, we’ve got lots more. Visit our YouTube Channel at https://www.youtube.com/inspiredtaste to see them and Subscribe to keep up to date with new video uploads. - Joanne and Adam FOLLOW US Facebook: https://www.facebook.com/inspiredtaste Twitter: https://twitter.com/inspiredtaste Instagram: https://instagram.com/inspiredtaste/